Preparation info
  • Serves


    • Difficulty


Appears in
English Provincial Cooking

By Elisabeth Ayrton

Published 1980

  • About

This recipe is from Durham. It is really a steamed meat pudding but is always known locally as “Pot Pie”, although it is entirely different from Mutton Pot Pie. It was a dish for the day after a pig had been killed.


  • lb (¾ kg) lean pork, from top of hand or leg
  • 2 pig’s kidneys


Remove all skin and fat from the pork and cut the meat into ½ inch (1cm) cubes. Skin and core the kidneys and cut in the same way. Cut each bacon slice into 6 pieces.

Grease a pudding bowl with butter and line with the suet crust about ¼ inch (0.5